3 Bean Soup Vegetarian Recipe

Soup is the kind of comfort food that feels like a hug in a bowl. Whether it’s cold outside or you simply need something filling and nutritious, a hearty bean soup is always a winner. It’s rich in flavors, packed with plant-based protein, and super satisfying. Today, we’re diving into the world of a delicious, easy-to-make 3 Bean Soup, perfect for vegetarians, vegans, or anyone looking for a nutritious and tasty meal. The beauty of this soup lies in its simplicity – just a handful of wholesome ingredients combined in a way that creates layers of taste. It’s a meal that practically cooks itself, and the best part? You can customize it to your heart’s content!

If you’re looking for a recipe that’s nutritious, delicious, and a bit of a flavor bomb, this 3 Bean Soup Vegetarian Recipe is definitely one to bookmark. So, let’s break it down step by step and talk about what makes this soup so special.

This 3 Bean Soup is a delicious vegetarian dish made with a trio of beans that gives it a fantastic texture and nutrient profile. The beans are simmered with aromatic vegetables, herbs, and spices, resulting in a comforting and filling soup that you’ll want to make again and again.

The three beans typically used in this recipe are:

Kidney beans for their hearty texture.
Black beans for their rich, earthy flavor.
Cannellini beans for their smooth, creamy consistency.

They’re combined with vegetables like onions, carrots, and celery, then enhanced with herbs and spices such as garlic, thyme, and bay leaves. It’s an easy-to-make meal that’s perfect for meal prep, quick dinners, or even freezing for later use.

Ingredients Needed

For this delicious soup, you won’t need a ton of ingredients. What’s wonderful about this recipe is its simplicity, so you can focus on the basics and let the ingredients shine. Here’s what you’ll need:

Beans

Kidney beans (1 can, or 1 ½ cups cooked): These beans add a hearty bite to the soup and bring in an earthy taste.
Black beans (1 can, or 1 ½ cups cooked): They bring a deep, savory flavor and work great as a base for the soup.
Cannellini beans (1 can, or 1 ½ cups cooked): These beans have a creamy texture that balances out the other beans.

Vegetables

Carrots (2 medium, diced): They provide a slight sweetness and add a lovely texture.
Celery (2 stalks, diced): Adds crunch and freshness to the soup.
Onion (1 medium, diced): Essential for a savory base, onions contribute a mild sweetness and depth of flavor.

Herbs And Spices

Garlic (3 cloves, minced): Garlic is a game-changer. It adds an aromatic depth to the soup and enhances all the flavors.
Thyme (1 tsp, dried): Thyme brings a subtle earthy note that pairs perfectly with the beans.
Bay leaves (2): These add a mild, herbal fragrance that develops over time.
Paprika (1 tsp): A mild heat and smoky flavor balance the richness of the beans.
Salt and pepper (to taste): Season to taste for optimal flavor.

Liquids

Vegetable broth (4 cups): A good quality broth adds depth and richness to the soup. If you want extra flavor, use low-sodium broth so you can control the salt.
Olive oil (1 tbsp): For sautéing the vegetables and adding richness.

Optional Garnishes

Fresh parsley or cilantro: A sprinkle on top adds a fresh, herbaceous note.
Lemon wedges: A squeeze of lemon can cut through the richness and brighten up the soup.
Crusty bread: Perfect for dipping!

Cooking Instructions

Making this soup is incredibly easy, and the cooking process is forgiving, making it perfect for beginner cooks or anyone in a hurry. Here’s the step-by-step guide to get this soup simmering on your stovetop:

Prepare the Beans: If you’re using dried beans, make sure to soak and cook them ahead of time. Canned beans are great for this recipe to save time, so just drain and rinse them under cold water.
Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add Garlic and Spices: Stir in the minced garlic, paprika, and thyme. Let it cook for about 1 minute until fragrant. This is when the soup starts to smell incredible!
Simmer: Add the vegetable broth and the drained beans (kidney, black, and cannellini) to the pot. Toss in the bay leaves and give it a good stir. Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer uncovered for 25-30 minutes, stirring occasionally.
Season to Taste: After simmering, taste the soup and adjust the seasoning with salt and pepper. You may want to add a bit more of either, depending on your preferences.
Serve: Once the beans are tender and the flavors are well combined, remove the bay leaves. Ladle the soup into bowls and garnish with fresh parsley or cilantro and a squeeze of lemon if desired. Serve with a side of crusty bread, and you’re all set.

Ingredient Insights

Let’s talk about some of the key ingredients in this soup and why they make such a difference.

Beans: Beans are not just filling; they’re also nutritional powerhouses. They’re a great source of protein, fiber, and essential vitamins. Kidney beans are high in iron, black beans are packed with antioxidants, and cannellini beans offer a creamy texture while being a good source of calcium and potassium.
Carrots: These add more than just sweetness to the soup. They’re a fantastic source of vitamin A, which is essential for vision, immune function, and skin health. Plus, they’re a natural source of beta-carotene, which has antioxidant properties.
Celery: Often overlooked, celery is a low-calorie vegetable that’s high in fiber and antioxidants. It also contains vitamins K and C and helps to support digestive health.
Garlic: Garlic isn’t just for flavor. It has anti-inflammatory, anti-bacterial, and heart-health benefits. Plus, it helps boost the immune system and may have cancer-fighting properties.

Expert Tips

Make it ahead: Bean soups always taste better the next day once the flavors have had time to meld. Consider making this a day in advance, so it’s ready to go for a quick dinner the next evening.
Adjust the consistency: If you prefer a thicker soup, use an immersion blender to purée a portion of the soup and then mix it back in. If you want a thinner consistency, add a little more vegetable broth.
Add some heat: If you like spice, consider adding a diced jalapeño or a pinch of crushed red pepper flakes to the soup. This adds a nice kick that pairs well with the beans.
Use homemade broth: While store-bought vegetable broth works great, homemade broth brings a richness and depth that pre-made options can’t always match. If you have time, try making your own!
Add greens: For an extra nutritional boost, throw in some spinach, kale, or Swiss chard in the last 10 minutes of simmering. The greens will wilt into the soup and add flavor and color.

Recipe Variations

The beauty of this recipe lies in its versatility. Here are a few ideas to customize the soup based on what you have on hand or what you’re craving:

Add extra vegetables: You can toss in zucchini, bell peppers, or even corn for some added sweetness and color.
Spicy version: Use chipotle peppers in adobo sauce or a dash of cayenne pepper to give your soup a smoky, spicy edge.
Switch up the beans: If you don’t have all three beans, no worries! You can use just kidney beans and black beans, or substitute chickpeas for the cannellini beans.
Serve it with toppings: Top the soup with shredded cheese, sour cream, or avocado slices for added richness.

Final Words

This 3 Bean Soup recipe isn’t just about throwing a bunch of beans into a pot. It’s about creating a delicious, warming dish that combines simple ingredients into something special. Whether you’re cooking for yourself or a group, this soup is easy to make, packed with flavor, and versatile enough to suit a variety of tastes and dietary preferences.

3 Bean Soup Vegetarian Recipe